Breakfast
Egg Casserole
Ingredients
8 Eggs
8oz Hot Sausage
1/2 Large Red Pepper, diced
1 Small Onion, diced
3 Tbsp Whole Milk
4oz Sharp Cheddar Cheese, shredded
1/8 tsp of Salt
1/8 tsp of Fresh Ground Black Pepper
1/8 tsp of Garlic Powder
1/4 Stick of Butter
Tips
Swap hot sausage for sweet, or ground beef based on your preferences
Try different peppers
Different types of cheeses pair well depending on the meat & vegetables used
Checking to see if the casserole is done is similar technique to seeing if a cake is done. The casserole should not ‘jiggle’.
Shred a block of cheese yourself, try to avoid bagged shredded cheese, the powder in the bag is there to stop the cheese from clumping. You don’t want to eat it if you can avoid it.
Save leftovers for a pre-made breakfast for the coming days.
Directions
Preheat oven to 375 degrees.
Add butter to pan on medium/high heat. Brown sausage, drain fat if needed. Add browned sausage to baking dish.
Add onion & pepper to pan, season with garlic powder, salt, & pepper, sauté for 5-10 minutes. Add vegetables to baking dish along with the cheese.
Place the baking dish in the refrigerator to allow the items to cool down before the eggs are added.
Once the items are cooled, add in the eggs & milk. Whisk & mix all the items together. Bake for 20-30 minutes.
Check casserole by sticking the middle with a butter knife. It is done when the butter knife is clean when removed.
Let rest for 10 minutes & serve.